Alma record. (Alma, Mich.) 1878-1928, 1887-09-30
DOMESTIC HINTS.
TO PRESERVE CRAB-APPLEs.

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ones put by themselves, trim the stem
(leaving about an inch on the apple)
and scrape out the blossom end, wash
them, put in porcelain or other pre-
serve kettle. cover with water. cook
until you can run straw through, skim
out and weigh To each pound take
pound of sugar and cup Of water. boil
and skim; put in the apples and boil
until clear. skim out, boil the syrup
few minutes then pour over the apples.
The water the apples were boiled in
measure. and TO each pint put pound
of white sugar. boil an hour, and it
makes beautiful Jelly
PICKLED PEACHES.
Four pounds of sugar, one pint OF
vinegar, 10 twelve pounds OF fruit Put
sugar and vinegar together and boil.
then add the fruit and let it come to
boiling point The next day drain off
the liquor and boil again. Do this
three mes and your pickles are deli
cious. Add cinnamon TO the liquor and
stick two or three cloves in each peach.
Do not pare. but rub the fruit carefully
with flannel cloth, and put up in cans
the same rs any fruit, though they will
keep long time in jars.
sPICED GRAPES.
Seven pounds of grapes, three pounds
of sugar. brown or white, one pint
of good vinegar, two teaspoonfuls of
ground cinnamon, one teaspoonful OF
ground al,spce, one-half teaspoon of
ground cloves. Stem the grapes,
weigh them. pulp them, at the same
time taking out the seeds. Put the
| juice Of grapes, sugar and vinegar into
"A preserving kettle. Let boil and skim.
add spices, then grapes, skins and
pulp. Let all get DO ling hot then re-
move from stove, and can.
WATERMELON PRES ERvEs.
Cut and prepare the rird. boil very
hard thirty or forty m nuteS IN alum
water quite strong, take out and put in
clear. cold water, and allow them to
stand over night; in the morning
change the water and put them TO
boil; let them cook until they have
changed color, and are quite soft.
Then make syrup, allowing one and
one-half pounds of white sugar to
pound of fruit, then add fruit, W hich
needs but little more cooking. Mace.
ginger, or lemons flavors nicely.
APPLE JELLY.
Take half peck OF juicy. tart
apples. quarter and core, but do not
pare them; put into kettle with two
lemons cut up with them, and cover
well with water. Let them cook until
reduced to pulp. when strain through
flannel bag To every tumbler OF
Juice, add two thirds Of a tumbler OF
white sugar Boil hard for twenty
minutes put in glasses, and cover next
day. using branded paper next TO the
jelly, and covering the glass; with -four
paste
PRESERVED APPLES a
Pare and core twelve large apples;
cut each into eighths; make syrup of
one pound OF sugar and onc-half
apple as can be cooked without break
ing; remove them care fully when ten
der; after all are done Id to the liq-
uid one cup OF sugar and DO ! ten min
utes slowly; flavor with lemon, and
pour over the apples, or CRATE nutmeg
on them instead.
GRAPE ACKNOWLEDGMENT COLOR.
Separate the skins and pulp of the
grapes and cook the pulp, until the
seeds separate, strain is, and 10 four
quart, OF pulp add two quart. of .onr
apples, measured after cooking. the
grated rind OF three good lemons. and
nine pounds of sugar; let it get hot be-
fore the sugar is put in, and cook for
half an hour after it begins to BOIL
APPLE JAM.
Select nice Winter apples (Spitzen-
burgs are the BEST, pare. core chop;
make a syrup of the same quantity of
sugar fresh lemon and fresh white
ginger, not shredded fine. add apples
s and boil until the fruit looks clear and
yellow. TIL can be canned or not
PRESERVED LEMON PEEL
Make n thick syrup of white sugar;
chop the lemon peel fine, and boil il in
the suryp ten minutes. Put in glass
tumblers and paste paper over. A
teaspoonful of this makes loaf Of
cake or dish OF sauce very nice.